Parmesan, Tomato and Corn Pie
Serves: 6 to 8
Ingredients:
3 Tbsp. butter
1 cup diced onion
2 garlic cloves, minced
3 cups fresh or frozen and defrosted corn kernels
5 small zucchini, cut into matchstick pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ cup packed chopped fresh basil
3 to 4 vine-ripened tomatoes, cut into ½-inch slices
1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
½ cup Italian breadcrumbs
2 tablespoons olive oil
Preparation:
Preheat the oven to 375°. Heat a large skillet over medium-high heat. Melt butter and add onion and garlic. Sauté until starting to brown, 5-10 minutes. Add the corn, zucchini, 1 teaspoon of salt, ½ teaspoon of pepper and basil. Combine well. Pour the vegetable mixture into a 13 by 9-inch ovenproof baking dish. Cover with the tomatoes. Sprinkle with the remaining salt and pepper. In a small bowl, combine the cheese and the breadcrumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven and let it stand for 5 minutes before serving.
Recipe developed by Jill Polay.
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